Salmon Papillotes with Artichokes and Black Olives

Name: Salmon Papillotes with Artichokes and Black Olives
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 4 serving(s)
Ingredients: 2 cans 6 oz (170 ml) oil-packed artichokes, drained and quartered; 8 rectangles 15 x 12-inch (38 x 30-cm) parchment paper; 1 1/2 lbs (675 g) skinless salmon fillet, cut into 4 steaks; 1/4 cup (60 ml) oil-packed sundried black olives, drained, pitted and coarsely chopped; Grated zest of 1 lemon; 1/3 cup (75 ml) olive oil; 4 clusters of about 5 cherry tomatoes each; Salt and pepper

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Preparation 10 MIN

Cooking 13 MIN
Servings 4

Ingredients
Preparation

Ingredients

2 cans 6 oz (170 ml) oil-packed artichokes, drained and quartered
8 rectangles 15 x 12-inch (38 x 30-cm) parchment paper
1 1/2 lbs (675 g) skinless salmon fillet, cut into 4 steaks
1/4 cup (60 ml) oil-packed sundried black olives, drained, pitted and coarsely chopped
Grated zest of 1 lemon
1/3 cup (75 ml) olive oil
4 clusters of about 5 cherry tomatoes each
Salt and pepper

Preparation

With the rack in the middle position, preheat the broiler. Turn off the broiler and preheat the oven to 250 °C (500 °F).
Divide the artichokes among 4 rectangles of two layers of parchment paper. Place the fish steaks on the artichokes. Season with salt and pepper. Sprinkle with the olives and lemon zest. Drizzle with oil. Close to seal the papillotes.
Place the papillotes on a baking sheet. Add the tomato clusters on the side. Brush the tomatoes with oil. Season with salt and pepper. Bake for about 13 minutes.

Content	% Daily Value
Calories 520
Total Fat 39 g
Saturated Fat 6 g
Sodium (salt) 358 mg
Carbohydrates 8 g
Fibre 3 g
Protein 34 g

Salmon Papillotes with Artichokes and Black Olives

Ingredients

Preparation

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Nutrition Facts